Parmesan Crusted Tilapia

Ingredients:

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 10-12 cherry tomatoes, halved
• 1/2 cup cream
• small handful of fresh basil leaves
• 2 tilapia fillets
• kosher salt and fresh cracked pepper
• 1/4 cup flour
• 1 egg, beaten
• 1/2 cup shredded Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon granulated garlic

Instructions:

• Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook for 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. (Note: It is okay if the sauce boils slightly.)
• Meanwhile, heat 2 tablespoons of olive oil in a skillet large enough to fit both fillets.
• Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.
• Combine Parmesan, panko and granulated garlic.
• Dredge the seasoned tilapia fillets in the seasoned flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.
• Place in heated skillet and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.
• When you remove the fish, chiffonnade the basil (Note: To do this, simply roll up a few basil leaves and gently chop). Stir the basil into the sauce.  Season with salt and pepper if needed.
• Lay fish on a serving platter and spoon sauce over the top.  Serve.